Chef Julio Delgado hails from Ponce, Puerto Rico, where he grew up amongst culinary professionals – his grandfather a successful butcher shop owner and his older brother a chef. He began working as a dishwasher in his brother’s kitchen at the age of 15, and has pursued a culinary career ever since. From that early age he has won many awards, amongst which is the title of Top Teen Future Chef in San Juan, Puerto Rico in 2000. He won three gold medals as a member of the Puerto Rican Culinary Team and has worked at several top-rated venues on the island. Chef Delgado next joined The Ritz-Carlton San Juan – a company he contributed greatly to over the next several years. Upon moving to the United States, he has proudly worked with AAA Four and Five Diamond restaurants, including many Ritz-Carlton greats.

Despite his Puerto Rican heritage, Chef Delgado is most influenced by Spanish and French cuisine. His preferred style of cooking is known as Basque Cuisine, which is native to the people of Basque Country spanning the border between France and Spain. Chef Delgado joined Chateau Elan in January of 2014 as executive chef, and creates the seasonally-fresh menus for all outlets, as well as designing special banquet and holiday menus. He takes pride in crafting the Spanish and French-inspired menus found throughout Chateau Elan, though stays true to the resort’s southern roots and traditions with locally-sourced ingredients. His food mastery was most recently demonstrated on the popular cooking competition series Cutthroat Kitchen where he was named the winner on the episode entitled "Baby Got Backpack."

Keith Goehringer, Chef Garde Manager

Chef Goehringer grew up surrounded by Italian cuisine. At home, his mother was an avid cook who insisted on cooking twice as much food as necessary, and during high school his good friend worked at an Italian restaurant. When Chef Goehringer himself began to explore the culinary world, it was only natural that he fell in love with cooking – particularly Italian dishes. He pursued a culinary career and worked at Marriott hotels for 28 years before joining Chateau Elan in late 2014. He serves as the garde manger throughout the resort’s kitchens. His role as “keeper of the food” is a versatile and demanding one – he ensures dishes are prepared and served with the highest standard of quality in both aesthetics and taste.

Sean Hamilton, Versailles Sous Chef

Chef Hamilton was born and raised in Central Florida in a family of 6. He began cooking for the family at an early age (to avoid having to wash the dishes) and soon found himself really enjoying the task. He spent summers in Ireland working at his aunt and uncle’s restaurant, which he enjoyed so much he decided to pursue cooking as a career choice. Because of his Italian heritage, he most enjoys making timeless classical Italian dishes such as fresh pasta, ravioli and gnocchi.

He received a bachelor’s degree in food and beverage management from the University of Central Florida and went on to work in Florida’s best hotel kitchens including the Ritz-Carlton Grande Lakes, Lowes Hotel and former St. Regis Hotel. Chef Hamilton joined Chateau Elan in November of 2014 and serves as the sous chef of Versailles. His kitchen provides for the Versailles Restaurant and its popular weekend buffets, L’Auberge Lounge and Room Service.

Justin Johnson, Banquet Chef

Chef Johnson creates a plentiful selection of gourmet options for special events and banquets. He serves up a variety of buffet choices, plated options and hors d’oeuvres.

Chad Guay, Winery Chef

Chef Guay was inspired by his parents to become a chef. His mother, an avid baker, taught him the fundamentals of baking while his father instructed him on the business aspects of running a kitchen. He studied at the Art Institute of Atlanta, and upon graduating held several positions in kitchens throughout Atlanta. He won many titles for his artisan pastries, including Starchefs.com Rising Star Chef 2007 and Best Pastry Chef in Atlanta 2007. Under mentor Chef Todd Immel, Chef Guay moved beyond pastries and honed his gift for crafting Italian– and Mediterranean-inspired dishes. He also takes pride in utilizing regional ingredients to celebrate southern heritage in his dishes. Just as his parents did, Chef Guay and his wife enjoy cooking with their two kids and growing some of the world’s hottest peppers.

Chef Guay serves as the winery chef at Chateau Elan and is responsible for overseeing all culinary events that take place in the Wine Market. Additionally, he runs the daily operations of Cafe Elan, Le Clos, Paddy’s and the Culinary Studio.

Christine Bonanno di Linguaglossa, Culinary Studio Chef

Chef Christine Bonanno di Linguaglossa loved cooking from an early age. Her aunt and uncle, both graduates of the Culinary Institute in New York, encouraged her to create recipes and taught her the art of cake decorating. In 1998 one of her recipes for shrimp was published in a cookbook and received the national award from Tabasco. Despite her love of cooking, Chef Bonanno di Linguaglossa pursued a career in environmental consulting after receiving a bachelor of science from Dickinson College. Years later, however, her passion for cooking led her to the decision to change careers. She began working at Celebrated Cuisine Inc., apprenticing under Chef Laura Briscoe for four years. Chef Bonanno di Linguaglossa recently moved to Atlanta from Scottsdale, Arizona and joined Chateau Élan in January 2015 as Culinary Studio Chef, where she leads demonstrations and classes.

Reservations: Not required.Phone Number: 678–425-0900 Ext. 6866Please be aware that L’Auberge Lounge is frequently used for private functions, call ahead if you wish to check availability during your visit.

Château Élan’s team of culinary professionals also offer weekly cooking classes and cooking demonstrations within the purpose built Culinary Studio located in the Winery.

]]>tpurcell@chateauelan.com (Super User)DiningTue, 16 Apr 2013 21:47:29 +0000Le Closhttp://www.chateauelan.com/menu-dining/menu-dining-le-clos.html
http://www.chateauelan.com/menu-dining/menu-dining-le-clos.htmlLe Clos, located in the Winery, is an intimate fine dining room, seating only 28, with a Mediterranean courtyard ambiance. Le Clos, French for “fenced field” or “pasture”, is the name given to a specific vineyard that an owner would border with a stone wall, as to ensure that everyone would know its boundaries. The subtle lighting, the Tuscany rust hued wall coverings, the gentle water falls streaming from mosaic wall sculptures, and the pillar in the center of the room, artfully disguised into a beautiful fountain evokes images of a courtyard cafe.

Le Clos offers a prix fixe menu of five courses with the option to include Chateau Elan’s finest estate bottled wines or other choices from an extensive wine list. The menu features seasonal flavors along with a selection of local harvest providing a delectable Fine Dining Experience. All fruits and vegetables in this menu were grown in Georgia.

Our winemaker is proud to present the selections from the Chateau Élan Georgia Founders Reserve line of wines. These award winners pair perfectly with our chef’s creations. Santé!

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Open Friday & SaturdayDinner: 6 p.m. — 9 p.m.

Hours are subject to private events and hotel occupancy.

Reservations: RequiredDress Code: ‘Upscale casual’ attire is required. No shorts, flip-flops or t-shirts please. Due to the intimate setting of Le Clos children under 12 and cell phones are not permitted.Call for Reservations: 678–425-0900 Ext. 6317

Most Saturdays throughout the summer from 1 p.m. — 5 p.m., you’ll find Jeff Gillmen playing live music at the Le Soleil Pool Bar.

Swimming Pool Features

Le Soleil poolside bar with light snacks and refreshments.

Hot tub with cascading stone waterfall.

Fireside patio with lounge seating.

Entertainment during the summer season.

Open daily, weather permitting from April – October.

Wednesday — Thursday: 12 p.m. — 4 p.m.

Friday — Sunday: 11 a.m. — 7 p.m.

Pool Musician Line Up 2015

Live music from 1pm — 5pm.

Opening Memorial Day Weekend

May 22, 23, & 25 : Jeff Gillmen

Saturday’s in June : Jeff Gillmen

4th of July Weekend : David Craver

Saturdays in July : Jeff Gillmen

Saturdays in August : Jeff Gillmen

Labor Day Weekend, September 4, 5, & 6 : David Craver

]]>tpurcell@chateauelan.com (Super User)DiningMon, 29 Apr 2013 21:05:25 +0000Café Elanhttp://www.chateauelan.com/menu-dining/menu-dining-cafe-elan.html
http://www.chateauelan.com/menu-dining/menu-dining-cafe-elan.htmlCafé Elan is conveniently located across from the Wine Market in the Winery and offers modern French inspired classics with a Mediterranean twist.

Entrees and desserts may be paired with wines from the Chateau Elan Vineyards.

The warm and welcoming servers are always happy to provide recommendations.

Reservations are recommended as private functions frequently take place in Café Elan which may limit availability to the public.

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Open 7 Days a WeekLunch 11 a.m. to 4 p.m.Dinner 5 p.m. to 10 p.m.Closed on Christmas Day

Here, the Spa Chef beautifully prepares gourmet breakfasts and lunch dishes served using the choicest of healthy ingredients. Afternoon tea is served with marvelous low-cal desserts and is the highlight of one’s spa experience.

Fleur-de-lis, the lily flower, is the emblem of French Royalty and signifies perfection, light and life.

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Lunch Daily: 11:30 a.m. — 2:30 p.m.

Breakfast Saturday & Sunday: 8 a.m. — 11 a.m.

Hours are subject to private events and hotel occupancy.

Reservations: Highly RecommendedPhone Number: 678–425-6064 Ext. 6464

]]>tpurcell@chateauelan.com (Super User)DiningMon, 29 Apr 2013 21:01:39 +0000Golf Grillehttp://www.chateauelan.com/menu-dining/menu-dining-golf-grille.html
http://www.chateauelan.com/menu-dining/menu-dining-golf-grille.htmlThe Golf Grille is conveniently located at the Château and Woodlands courses right inside the Château Élan Golf Club. A combination of a great view of the #18 green and your favorite golfers’ fare will be the perfect setting to discuss the merits of your game.

In addition to an All-American menu featuring grilled meats, sandwiches, and salads, the Golf Grille also maintains a stocked bar, big screen TV, and great personal service.

Coolers are also available to take on the course as you play.

The Golf Grille can also be used for private functions, holiday parties, and frequently as an auction house for tournaments and fundraisers. Call 678 – 425‑0900 for details.

The Panoz’s who lived and worked in Ireland for 20 years commissioned Paddy’s as a reminder of their fond experiences in the auld sod.

Completely authentic, all of Paddy’s furnishings and fixtures were created in Ireland. The pub was then shipped to Château Élan in Braselton, Georgia, reassembled here, and opened in July of 1997. Paddy’s is a spirited pub serving up traditional Irish food, beverage, and live music.

]]>tpurcell@chateauelan.com (Super User)DiningMon, 29 Apr 2013 21:03:22 +0000Versailleshttp://www.chateauelan.com/menu-dining/menu-dining-versailles.html
http://www.chateauelan.com/menu-dining/menu-dining-versailles.htmlThe dinner menu features American Cuisine with a modern twist including some regional favorites and char grilled steaks. Open seven days a week. Dinner Menu and Buffet are available Sunday through Thursday and Dinner Buffet Menu is served Friday and Saturday.

Please note Versailles will be closed for breakfast on Easter 4/5 for our special Easter Feast. Reservations required, details below.

Versailles Easter Feast

Celebrate Easter in the sunny Versailles restaurant at the Chateau Elan Inn at the annual Easter Feast. A sumptuous feast will be held in honor of this special day.